belgium buns recipe mary berry

belgium buns recipe mary berry are a type of sweet pastry that consists of a soft, enriched dough filled with currants, raisins or sultanas, and a layer of sweetened butter. The buns are rolled up into a spiral shape, then topped with white icing and a glace cherry. Mary Berry’s recipe for Belgium buns adds an extra touch of indulgence by including a layer of marzipan in each bun. This recipe is perfect for those looking to indulge in a sweet treat with a cup of tea or coffee.

Why people also love belgium buns recipe mary berry

People love Mary Berry’s Belgium buns recipe for a variety of reasons. Firstly, the combination of soft, sweet dough, juicy currants or sultanas and rich butter is irresistible to many. Secondly, the addition of marzipan adds another layer of flavour and texture that elevates the bun beyond a standard bakery treat. Finally, the white icing and glace cherry on top make them visually appealing and a crowd-pleaser for any occasion. Overall, the Belgium buns recipe is loved by many for its classic taste, delicious ingredients, and indulgent nature.

Ingredients for Belgium Buns (Makes 12-16 buns):

For the dough:

• 500g strong white bread flour
• 50g caster sugar
• 10g salt
• 10g fast-action dried yeast
• 120ml warm milk
• 60g unsalted butter, softened
• 2 large eggs, beaten

For the filling:

• 150g currants
• 75g sultanas
• 25g unsalted butter, softened
• 3 tbsp apricot jam, melted
• 150g marzipan

For the topping:

• 200g icing sugar
• 3-4 tbsp water
• Glace cherries, halved

Instructions:

1. In a large bowl, mix together the flour, sugar, salt and yeast.
2. Add in the warm milk, softened butter and beaten eggs, and stir together until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough back into the bowl, cover with cling film, and leave to rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 200°C/180°C fan/Gas 6.
6. Roll out the dough into a rectangle shape on a lightly floured surface.
7. Brush melted apricot jam over the surface of the dough.
8. Sprinkle currants and sultanas over the top of the jam, followed by small chunks of marzipan and then dots of softened butter.
9. Roll up the dough like a Swiss roll and cut into 12-16 evenslices.
10. Place the slices on a baking tray lined with parchment paper, leaving space between each bun to expand.
11. Cover with a clean tea towel and leave to prove for another 20 minutes.
12. Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
13. While the buns are baking, mix icing sugar with water to make a smooth glaze.
14. Once the buns are out of the oven and cooled slightly, drizzle the icing over the top and place a halved glace cherry on each bun.
15. Serve warm with a cup of tea or coffee for a delicious treat.

Quick Facts

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes (including proving and cooling time)
• Yield: 12-16 buns
• Serving Suggestions: Serve warm with a cup of tea or coffee for a delightful treat.

Tips:

• Make sure your ingredients are at room temperature before you begin, as this will help the dough to rise properly.
• Be patient when kneading the dough – it should take around 10 minutes to get it smooth and elastic.
• You can use any dried fruit you like in the filling, but currants and sultanas work particularly well.
• If you’re not a fan of marzipan, you can leave it out or substitute it for chopped nuts or chocolate chips.
• When shaping the buns, make sure they are all roughly the same size sothey cook evenly.

Nutrition Information (per bun):
Calories: 383
Fat: 7.9g
Saturated Fat: 3.8g
Carbohydrates: 72.6g
Sugar: 34.6g
Fiber: 2.6g
Protein: 7.2g
Sodium: 413mg

Presentation:
Mary Berry’s Belgium buns are best served warm with a cup of tea or coffee. To present them, drizzle icing over the top of each bun and place a halved glace cherry on top. Arrange the buns on a platter or cake stand, and garnish with fresh fruit or herbs for an extra pop of color. Enjoy!

Variations and substitutions you can try for belgium buns recipe mary berry:

1. Fruit: You can use any dried fruit you like in the filling, such as raisins, cranberries, or chopped dates.
2. Nuts: For a crunchy texture, try adding chopped nuts to the filling, such as pecans, almonds, or walnuts.
3. Chocolate: For a more indulgent treat, substitute the marzipan for chocolate chips.
4. Glaze: Instead of using water in the glaze, try using orange juice or lemon juice for an extra burst of flavor.
5. Icing: Instead of plain icing, try adding food coloring to create a rainbow effect. You could also try adding flavorings such as vanilla or almond extract.
6. Dough: To make the dough even richer, try substituting half of the butter for cream cheese. You could also use a brioche dough recipe for a fluffier texture.
7. Size: If you prefer smaller buns, you can cut the dough into smaller pieces to make mini Belgium buns.
8. Vegan: For a vegan version, substitute the butter and eggs with vegan alternatives such as margarine or vegetable oil, and use plant-based milk instead of cow’s milk.
9. Gluten-free: To make the buns gluten-free, substitute the wheat flour for a gluten-free flour blend, and add xanthan gum for extra structure.
10. Savory: If you prefer savory flavors, you could try making a filling with cheese and ham or bacon, and omitting the glaze and cherries.

Recommendations and notices

1. Be patient when kneading the dough – it should take around 10 minutes to get it smooth and elastic.
2. Make sure your ingredients are at room temperature before you begin, as this will help the dough to rise properly.
3. When shaping the buns, make sure they are all roughly the same size so they cook evenly.
4. Take care not to over-fill the buns with the filling, or they may burst open during baking.
5. Allow plenty of time for the dough to prove, as this is what gives the buns their light, fluffy texture.
6. When baking the buns, keep an eye on them to prevent them from burning. They should have a golden brown color and be cooked all the way through.
7. Let the buns cool completely before icing them, as the icing will melt if they are still warm.
8. You can freeze the buns once they have cooled completely, either before or after adding the glaze and cherries. Simply wrap them tightly in plastic wrap and store in an airtight container for up to 1 month.
9. If you don’t have access to marzipan, you can substitute almond paste or make your own by blending together ground almonds, powdered sugar, and egg white.
10. Finally, don’t forget to have fun and enjoy the process! Baking should be a relaxing and enjoyable activity, so take your time and savor the delicious results.

Conclusion

Mary Berry’s Belgium buns recipe combines soft dough, sweet filling, marzipan, and icing to create a delightful pastry perfect for any occasion.

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